Discover a delightful way to elevate the humble zucchini, or courgettes as they’re called in French! This easy recipe features tender zucchini filled with creamy ricotta or cottage cheese, making for a healthy vegetarian main dish or side. Plus, I’ll share some tips to ensure that your zucchini doesn’t end up soggy, and an ingredient that infuses the flavors of Corsica right into your kitchen!

What You Need

Ingredients

• 6 medium zucchini (courgettes)
• 3 cloves of garlic, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 100 g (2 slices) mixed grain bread (blitzed into breadcrumbs or use panko)
• 500 g (16 oz) ricotta cheese (or cottage cheese)
• 25 g (1 oz) fresh parmesan, grated
• 2 egg yolks
• 2 tablespoons pine nuts
• ¼ teaspoon ground nutmeg, salt, and pepper to taste

Preparation Instructions

How to Make Stuffed Zucchini Boats

1. Start by bringing a large pot of salted water to a boil. Gently drop in the zucchini and let them soften for about five minutes, just enough to make them easier to work with. Once done, remove them using a slotted spoon and set aside to cool.

   Preheat your oven to 200°C (400°F / Gas Mark 6).

2. While the zucchini cools, blitz the bread in a food processor until it resembles fine breadcrumbs, or simply weigh out your panko breadcrumbs if you’re using those.

3. Trim the ends of each zucchini and cut them in half lengthwise. Using a small spoon (a serrated grapefruit spoon can work wonders), carefully hollow out the flesh, leaving about 1 cm thick walls to form your “boats.”

4. Chop the zucchini flesh you’ve removed and squeeze out as much water as possible through a kitchen towel. Ensuring it’s as dry as possible enhances your filling and keeps the dish from becoming soggy.

5. In a mixing bowl, combine the chopped zucchini flesh, garlic, ricotta cheese, egg yolks, mint, pine nuts, and add the nutmeg, salt, and pepper. Mix well before sprinkling in the breadcrumbs.

6. Next, pat the insides of your zucchini boats dry with a kitchen towel and fill each one generously with the stuffing mixture. Arrange the stuffed zucchini in a single layer in a greased baking dish.

7. Bake for about 40 minutes or until the tops are golden brown and nicely toasted.

Tips for Perfect Stuffed Zucchini

How to Prevent Soggy Zucchini

To ensure your baked zucchini stays firm and delicious, follow these three simple tips:

• Pre-cook the zucchini: Briefly boil them in well-salted water to draw out excess moisture.
• Squeeze the filling: After chopping the zucchini flesh, squeeze it dry to remove any excess water.
• Dry the shells: Use kitchen paper to absorb moisture from the insides of the zucchini boats before stuffing them.

Serving Suggestions

These stuffed zucchini are such a treat! Once baked, you can serve them hot or warm, garnished with extra mint or parsley. For a special touch, sprinkle on some toasted pepitas (pumpkin seeds) to add a delightful crunch.

If you’re looking for a fabulous pairing, consider a chilled glass of Vermentino or a vibrant rosé wine to complement your meal.

Frequently Asked Questions

1. Can I use other types of cheese?

Absolutely! If you can’t find ricotta or cottage cheese, feel free to experiment with other creamy cheeses like mascarpone or even goat cheese for a different twist.

2. How do I know when the zucchini is done baking?

Look for a golden brown top that indicates the breadcrumbs are toasted, and when pressed lightly, the zucchini should feel tender but still firm.

3. Can I make these ahead of time?

Definitely! You can prepare the hollowed zucchini and stuffing ahead of time. Just store them separately in the fridge until you’re ready to bake.

4. What should I serve with stuffed zucchini?

These delightful zucchini can be enjoyed on their own or served alongside a fresh salad, roasted vegetables, or even quinoa for a heartier meal.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven for the best texture.